Bring out the chopsticks and savor every bite of this tangy beef steak barbecued the Chinese way!
Chinese Barbecued Flank Steak
- Prep Time 5 min
- Total 2 hr 20 min
- Servings 4
- Ingredients 10
Ingredients
- 1/2 cup sake, dry white wine or beef broth
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons packed dark brown sugar
- 2 tablespoons grated gingerroot
- 1 tablespoon lime juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon dark sesame oil
- 2 cloves garlic, finely chopped
- 1 1/2 lb beef flank steak
Instructions
-
Step1In 13x9-inch glass baking dish, beat all ingredients except beef with wire whisk. Add beef to dish or plastic food storage bag, turning several times. Cover and refrigerate at least 2 hours but no longer than 24 hours.
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Step2Adjust oven rack so top of beef will be about 3 inches from heat. Set oven control to broil. Line broiler pan with foil. Remove beef from marinade; set marinade aside. Pat beef dry with paper towels and place in broiler pan. Broil 7 minutes per side or until beef is medium-rare (135°F). Remove beef from broiler. Cover with foil and allow to rest.
-
Step3Meanwhile, in 1-quart saucepan, heat reserved marinade to boiling over high heat; boil and stir 1 minute. Reduce heat to medium and simmer 3 minutes. Remove from heat; set aside.
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Step4Remove foil and place beef on cutting board. Use sharp knife to cut beef against the grain into 1/4-inch slices. Serve with hot marinade.
Nutrition
260
Calories
12g
Total Fat
35g
Protein
4g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 100
- Total Fat
- 12g
- 18%
- Saturated Fat
- 4 1/2g
- 22%
- Trans Fat
- 1/2g
- Cholesterol
- 90mg
- 30%
- Sodium
- 580mg
- 24%
- Potassium
- 540mg
- 16%
- Total Carbohydrate
- 4g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 3g
- Protein
- 35g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 20%
- 20%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
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